Naboulsi Cheese vs Valençay Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly and made from goat milk, originating in France.

What Is Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

What Is Valençay Cheese?

Valençay is an unpasteurised goat cheese from the province of Berry in central France, shaped like a truncated pyramid and dusted with charcoal. It tastes fresh and citric when young, and nutty with age.

What's the Difference Between Naboulsi Cheese and Valençay Cheese?

• Origin: Naboulsi Cheese (Middle East and Palestine), Valençay Cheese (France)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Valençay Cheese (goat’s milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Valençay Cheese (Raw)
• Texture: Naboulsi Cheese (semi-hard, brined), Valençay Cheese (Fresh: fine and creamy; Mature: slightly crumbly)
• Rind: Naboulsi Cheese (natural), Valençay Cheese (Ash-covered thin)
• Taste: Naboulsi Cheese (salty), Valençay Cheese (Goat, undergrowth, floral hints)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Valençay Cheese?

Naboulsi Cheese reads as salty, while Valençay Cheese brings goat, undergrowth, floral hints character. On the nose, Naboulsi Cheese offers fresh, contrasted with Valençay Cheese's slight aroma of goat and undergrowth, floral hints.

Can You Substitute Naboulsi Cheese for Valençay Cheese?

Naboulsi Cheese can stand in for Valençay Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, brined bite and body where the recipe calls for fresh: fine and creamy; mature: slightly crumbly. Flavor-wise, Naboulsi Cheese reads as salty while Valençay Cheese brings goat, undergrowth, floral hints notes.

Which Is Better, Naboulsi Cheese or Valençay Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, brined cheese, go with Naboulsi Cheese. For a fresh: fine and creamy; mature: slightly crumbly profile, Valençay Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Valençay Cheese fits dishes calling for goat, undergrowth, floral hints.

Frequently Asked Questions

Is Naboulsi Cheese the same as Valençay Cheese?

No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Valençay Cheese comes from France. Naboulsi Cheese is made from goat or sheep milk; Valençay Cheese uses goat.

Is Naboulsi Cheese similar to Valençay Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Naboulsi Cheese for Valençay Cheese?

You can, but expect a shift in richness and milk character.

Does Naboulsi Cheese taste like Valençay Cheese?

Naboulsi Cheese reads as salty, while Valençay Cheese is goat, undergrowth, floral hints. Aromas also diverge. Naboulsi Cheese leans fresh, and Valençay Cheese is closer to slight aroma of goat and undergrowth, floral hints.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

What is Valençay Cheese made of?

Valençay Cheese is made from goat milk (raw), using small amount rennet. It's typically aged from the 11th day. It originates in France.

Which should I choose, Naboulsi Cheese or Valençay Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Valençay Cheese is fresh: fine and creamy; mature: slightly crumbly.